• 1 foie gras (fresh duck, 500/600 grams)
  • 1 tbsp salt (plus 13 grams salt per kg of foie)
  • 6 tbsps port wine (white)
  • 1/4 tsp spices (mixed 4)
  • 1 pinch cinnamon
  • 1 pinch grated nutmeg
  • 1/4 tsp granulated sugar
  • 40 grams pistachio nuts (shelled, unsalted)
  • 40 grams dried cranberries


Total Time1 hr 25 min

  1. Remove the foie gras from the refrigerator at least 30 minutes before working on it.
  2. Gently separate the lobes apart.
  3. Remove the veins that are located in the lobes of the liver using the tip of a small knife.
  4. In a medium bowl, place the pieces of liver and cover them with cold water.
  5. Add a Tablespoon of salt.
  6. Let the livers rest for 6 hours in the refrigerator.
  7. Remove fois gras from the water, rinse with cold water and dry with a clean cloth. Lay them on another cloth.
  8. In a small bowl mix cinamon, nutmeg and 4 spice powder, add sugar and remaining salt.
  9. Rub the foie gras with the spice mixture.
  10. Place foie gras in shallow baking dish and pour the port wine.
  11. Cover the dish and marinate for 24 hours in the refrigerator.
  12. The next day remove the foie gras from the refrigerator.
  13. Chop cranberries and pistachios.
  14. In a loaf pan, place the first big lobe of liver at the bottom, sprinkle with pistachios and cranberries, repeat the layers, pressing with the pal of your hand.
  15. Preheat oven to 150 degrees Celsius. Place the terrine uncovered, over a baking dish filled with hot water (between 70 and 80 C). Bake for 30 to 40 minutes regularly checking the water temperature. If necessary, add cold water or rise the temperature of the oven.
  16. Remove the terrine from the oven (out of the water bath), press the top.
  17. After 30 minutes, before the fat begins to set, remove it, pass it through a fine sieve, heat in a saucepan and pour it over the terrine.
  18. Refrigerate over night.